領(lǐng)學術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
To investigate the anti-αs1-casein allergy mechanism of two tea-derived polyphenols, epigallocatechin (EGC) and epigallocatechin gallate (EGCG), BALB/c mice were sensitized and challenged with αs1-casein and nutritional intervention was given by EGC and EGCG during the sensitization provocation phase. The main evaluation indexes used were levels of mast cell proteases, histamine, and specific antibody immunoglobulin E (IgE), as well as cytokine secretion and pathological observation. The results showed that both EGC and EGCG significantly reduced levels of mast cell protease, histamine, specific IgE antibodies, and Th2 cytokines in allergic mice. The histopathology results showed that both EGC and EGCG markedly reduced the degree of lesions in the intestine, thymus, spleen, and lung. The conclusions from this study can provide a theoretical basis for the mechanism by which tea polyphenols regulate food allergens.
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